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Monday, October 3, 2011

Pumpkin Spice Syrup (for Lattes)

This pumpkin spice syrup is pretty close to crack. I have made 2 batches in 3 days and I have been drinking coffee nonstop. I have no issues forfeiting sleep for this delicious treat. I also double the recipe to be sure I don't run out too quickly!


3 cups water
3 cups sugar
4 cinnamon sticks or 1 tablespoon ground cinnamon (If you use ground cinnamon, be sure to make it into a bundle using a coffee filter and string. The cinnamon changes the syrup into a muddy color and makes it thick and grainy)
1 teaspoon whole cloves (will be strained at the end)
1teaspoon ground ginger
1 teaspoon ground nutmeg
 10 tablespoons pumpkin purée


Combine water, sugar, cinnamon and cloves in a medium pot over medium heat. Cook until sugar has completely dissolved.

Whisk in remaining ingredients. Cook for about 6 minutes, stirring frequently. Do not allow mixture to come to a boil. Strain syrup through cheesecloth into a large glass measuring cup. Transfer to bottle of your choice and store in the refrigerator. You can store this up to 3 weeks.

Add about 1 1/2 tablespoons to your coffee and enjoy!

Recipe adapted from here

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